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<p><i>Dendrobium officinale</i> has long been used in Chinese medicine for its therapeutic properties, including immune system support, blood sugar regulation, and cardiovascular health enhancement. This work aimed to harness these health benefits and expand the market of <i>D. officinale</i> by developing <i>D. officinale</i> stem-based drinks with pulpy and chunky textures. The stability of the drinks was enhanced by optimizing viscosity through varying ratios of xanthan gum and whole-stem pulp. The impact of three sterilization techniques (autoclave, pasteurization, UV-C) on the drink’s stability was studied by evaluating phenolics, flavonoid contents, and antioxidant activity by Folin-Ciocalteu method, aluminum nitrate colorimetric assay, and DPPH assay, respectively. The results indicated that the best formulation viscosity (70–75 ± 2 cP) was achieved with a blend of 0.03% xanthan gum with 10% <i>D. officinale</i> pulp. Sensory evaluations favored the UV-C treated drinks, although their shelf-life was limited to two weeks. Overall, autoclaved chunky drink, which contain 0.03% xanthan gum, 10% <i>D. officinale</i> pulp and 5% chunks, proved to be most stable and nutritious drinks. It had the highest flavonoid content (115.24 ± 2.5&#xa0;mg/L of rutin), total phenolic content (38.79 ± 1&#xa0;mg/L of gallic acid), and antioxidant activity (62.52 ± 1%) as compared to other drinks. Additionally, GC-MS analysis revealed a higher concentration of volatile compounds in this drink. The autoclaved drinks also showed significantly lower microbial counts for mold, yeast, and total plate counts (&lt; 1 log CFU/mL), making it superior for stability and safety at commercial level.</p>

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Formulation and sterilization of Dendrobium officinale stem-based drinks: assessing stability, antioxidant, sensory and microbial properties

  • 期刊论文

  • 发表日期：

    2025年4月12日

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  • Muhammad Arslan Asjad,
  • Zaixiang Lou,
  • Muhammad Waheed Iqbal,
  • Ali Raza,
  • Rana Muhammad Aadil

摘要

Dendrobium officinale has long been used in Chinese medicine for its therapeutic properties, including immune system support, blood sugar regulation, and cardiovascular health enhancement. This work aimed to harness these health benefits and expand the market of D. officinale by developing D. officinale stem-based drinks with pulpy and chunky textures. The stability of the drinks was enhanced by optimizing viscosity through varying ratios of xanthan gum and whole-stem pulp. The impact of three sterilization techniques (autoclave, pasteurization, UV-C) on the drink’s stability was studied by evaluating phenolics, flavonoid contents, and antioxidant activity by Folin-Ciocalteu method, aluminum nitrate colorimetric assay, and DPPH assay, respectively. The results indicated that the best formulation viscosity (70–75 ± 2 cP) was achieved with a blend of 0.03% xanthan gum with 10% D. officinale pulp. Sensory evaluations favored the UV-C treated drinks, although their shelf-life was limited to two weeks. Overall, autoclaved chunky drink, which contain 0.03% xanthan gum, 10% D. officinale pulp and 5% chunks, proved to be most stable and nutritious drinks. It had the highest flavonoid content (115.24 ± 2.5 mg/L of rutin), total phenolic content (38.79 ± 1 mg/L of gallic acid), and antioxidant activity (62.52 ± 1%) as compared to other drinks. Additionally, GC-MS analysis revealed a higher concentration of volatile compounds in this drink. The autoclaved drinks also showed significantly lower microbial counts for mold, yeast, and total plate counts (< 1 log CFU/mL), making it superior for stability and safety at commercial level.